pear and fennel salad
Try this pear and fennel salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains honey
vegetarian
pescatarian
- 1/4 cup olive oil
- salt & pepper
- squeeze of lemon
- pinch of red pepper flakes
- 1/2 to 1 teaspoon dijon mustard (to taste)
- 2 ripe pears sliced about 1/8 inch thick
- 1 small fennel bulb sliced paper thin (i use a mandoline)
- a handful of arugula or other baby salad greens
- 1/4 cup, or so toasted walnuts
- 1/4 cup, or so crumbled feta
- a few mint leaves
- 1-2 tablespoons sherry vinegar (to taste)
- 1/4 teaspoon honey (optional)
- Carbohydrate 18.07794 g
- Cholesterol 0 mg
- Fat 14.2788600172016 g
- Fiber 7.74359979057312 g
- Protein 3.11778 g
- Saturated Fat 1.9227600023752 g
- Serving Size 1 1 recipe (251g)
- Sodium 703.860000000344 mg
- Sugar 10.3343402094269 g
- Trans Fat 0.885600000465819 g
- Calories 198 calories
Thinly slice fennel into a small bowl (using a mandoline, ideally). Drizzle a tiny bit of olive oil, a small squeeze of lemon, and sprinkle some salt. Toss and set aside. (I find that marinating the fennel like this for a few minutes helps it become more tender).Whisk together the dressing components, taste and adjust to your liking. Set aside.In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts. Taste and adjust seasonings again. Assemble on a platter and top with the remaining feta, walnuts, and mint leaves.
